Grammy Recipes

Short, Catchy Intro

So you want comfort food that hugs your soul but does not require a PhD in cooking? Cool. Grammy’s Cheesy Skillet Mac and Cheese is the cosy, creamy, no-fuss classic that makes everyone sit up and pay attention. It smells like nostalgia, tastes like a warm hug, and yes, it is ridiculously easy. Stick with me and you will be the person people text when they need dinner magic.

Why This Recipe is Awesome

First off, it is stupidly simple. Like "spill some cheese, stir, eat" simple. It uses pantry staples and finishes in under 30 minutes. Want to impress without sweating? This is your move. It crisps at the edges if you want crunchy, stays gooey in the middle if you want melty perfection, and scales up for a crowd without drama.

Plus, it is forgiving. Burned the toast? No problem. Overcooked the pasta? Still good. This recipe is basically culinary therapy. If you can boil water and love cheese, you will win here.

Ingredients You’ll Need

• 8 ounces elbow macaroni or any small pasta you like
• 2 cups shredded sharp cheddar cheese, divided (yes, use real cheddar)
• 1 cup shredded mozzarella or Monterey Jack for extra meltiness
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 2 cups milk, whole milk preferred but 2 percent works too
• 1 teaspoon Dijon mustard or yellow mustard if that is what you have
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika or regular paprika if you are boring today
• Salt and black pepper to taste
• 1/2 cup panko or breadcrumbs for topping, optional but crunchy and great
• 1 tablespoon olive oil or melted butter to toast the crumbs, optional

FYI you can swap cheeses or add extras like cooked bacon, peas, or a handful of chopped herbs. For plant based swaps check Vegan recipes if you want a dairy free version with some tweaks.

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes less than package directions so it stays al dente. Drain and set aside. Keep a little pasta water if you are a texture planner.
2. In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk for about 30 seconds to make a light roux. It will smell toasty and slightly nutty. Do not let it brown.
3. Slowly pour in the milk while whisking. Keep whisking until the sauce thickens and becomes smooth, about 3 to 5 minutes. If it looks lumpy, whisk more and lower the heat.
4. Stir in the mustard, garlic powder, paprika, a pinch of salt, and a few grinds of black pepper. Taste and adjust later. Flavor before cheese helps keep the sauce bright.
5. Remove the pot from heat. Add 1 and a half cups of cheddar and all the mozzarella. Stir until the cheese melts into a silky sauce. Add the remaining cheddar and the cooked pasta, folding gently. If the sauce seems thick, add a splash of reserved pasta water.
6. For a baked top, preheat your oven broiler. Transfer mac and cheese to a baking dish. Toss panko or breadcrumbs with olive oil or melted butter and sprinkle on top. Broil 2 to 4 minutes until golden and bubbly. Watch closely because it goes from perfect to charcoal in seconds.
7. For stovetop serving, skip the broiler and stir in the breadcrumbs for a bit of texture or leave them off for pure creaminess. Serve immediately with a crack of black pepper on top.

Common Mistakes to Avoid

• Thinking you do not need to preheat or bring things up slowly. Rushing the roux or milk step gives you lumps and sad sauce.
• Adding all the cheese to high heat. Cheese can seize and turn grainy. Take the pot off the heat for best melt.
• Overcooking the pasta. Mushy noodles ruin the vibe. Undercook by a minute or two for best texture.
• Walking away when broiling. The top browns fast. Stand guard like a dutiful cheese sentry.
• Using pre shredded cheese that has anti caking agents. It melts less smoothly. Buy blocks and shred them if you can. Worth it.

Alternatives & Substitutions

• Want it lighter? Use half milk and half low fat evaporated milk or swap a cup of milk for unsalted chicken or vegetable broth. IMO it still tastes comforting but shaves calories.
• No cheddar? Try a mix of sharp Gruyere and fontina for a fancy twist. Swiss fans, this is your playground.
• Need dairy free? Use plant based milk and a vegan cheese blend. It will be different but still tasty. If you want guidance check vegan swaps at the link above.
• Want protein? Stir in chopped rotisserie chicken, canned tuna, or browned sausage. Adds instant dinner status.
• Gluten free? Use gluten free pasta and swap a gluten free flour for the roux. Or skip the roux and use a cornstarch slurry for thickening.
• Craving crunch but no breadcrumbs? Crushed potato chips, fried onions, or crushed crackers work fine and feel fun.

Pro tip Keep a favorite spicy sauce or hot honey nearby. Little heat or sweet contrast elevates the whole dish.

FAQ

Q Why does my mac and cheese split or get grainy sometimes?
A Did you add cheese over high heat? That is the culprit. Turn off the heat and let the residual warmth melt the cheese. Use fresh shredded cheese from a block when possible.

Q Can I make this ahead and reheat it?
A Yes. Reheat gently on the stovetop with a splash of milk or in the oven at low heat. Cover so it does not dry out. Add fresh cheese for extra melty goodness.

Q Can I use different pasta shapes?
A Absolutely. Shells, cavatappi, or small rigatoni hold sauce well. Use what you have and what makes you happy.

Q Is it okay to use pre shredded cheese?
A Technically yes, but it often includes stuff to stop clumping which can affect melting. If you care about ultimate smoothness shred from a block.

Q How do I make it extra creamy and rich?
A Use whole milk and a mix of cheeses including a higher fat option like fontina or Gruyere. Add a tablespoon of cream cheese or mascarpone for decadence.

Q Can I freeze it?
A You can, but texture may change. Freeze before baking in a freezer safe dish and thaw overnight before reheating. I prefer fresh if possible.

Q Got any suggestions for serving?
A Serve with a simple green salad or roasted veggies. Want to be fancy? Add a spoonful of Dijon mustard on top or a light drizzle of olive oil.

Final Thoughts

There it is. A cozy, cheesy, basically foolproof mac and cheese that smells like childhood and tastes like dinner wins. You can keep it classic or experiment with mix ins and toppings. Remember take the pot off the heat before adding cheese and do not overcook the pasta. That is the secret handshake.

Cooking should be fun, not frightening. If you mess up, call it a new variation and own it. Now go impress someone or just spoon it directly from the dish while no one is watching. You earned it.

Conclusion

Want more cozy family style recipes and stories that feel like a hug? Check out Grammy Recipes for more classics and comfort ideas. If you enjoy glimpses of family kitchen moments and a few nostalgic finds visit Grammy Cooks. Looking for extra recipe inspiration categorized and easy to browse see the Recipes Archives – Grammy Recipes.

Enjoy the cheesy goodness and go make memories that taste like childhood.

Grammy’s Cheesy Skillet Mac and Cheese

---

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A cozy, creamy, no-fuss mac and cheese that provides comfort and nostalgia, perfect for quick dinners.

---

Ingredients

Scale 1x2x3x

• 8 ounces elbow macaroni or any small pasta
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella or Monterey Jack
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/2 cup panko or breadcrumbs for topping (optional)
• 1 tablespoon olive oil or melted butter to toast the crumbs (optional)

---

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes less than package directions so it stays al dente. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk for about 30 seconds to make a light roux.
3. Slowly pour in the milk while whisking. Keep whisking until the sauce thickens and becomes smooth, about 3 to 5 minutes.
4. Stir in the mustard, garlic powder, paprika, salt, and pepper. Taste and adjust as needed.
5. Remove the pot from heat. Add 1 and a half cups of cheddar and all the mozzarella, stirring until melted.
6. Fold in the cooked pasta gently. If the sauce seems thick, add a splash of reserved pasta water.
7. If baking, preheat the oven broiler. Transfer mac and cheese to a baking dish, mix panko with olive oil, and sprinkle on top. Broil 2 to 4 minutes until golden.
8. For stovetop serving, you can stir in the breadcrumbs or leave them off. Serve immediately.

Notes

For variations, try adding cooked bacon, peas, or herbs. Use dairy-free options for a vegan version.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop, Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: mac and cheese, comfort food, easy recipes, family meals, cheesy pasta